Lemon Butter Salmon with Crispy Potatoes

Lemon Butter Salmon with Crispy Potatoes—it’s one of those dishes that instantly feels like a hug on a plate. The moment my daughter asked, “Can we have that buttery salmon with the crunchy potatoes again?”, I knew this one was a keeper. It’s rich yet fresh, comforting yet bright, and somehow manages to feel fancy without being fussy. Whether you’re cooking for your family or impressing guests, this recipe fits the bill.

What makes this dish a standout? First off, the salmon. Flaky, juicy, and perfectly infused with lemony, garlicky butter. Then come the crispy potatoes—golden on the outside, tender inside, and just begging to be dipped into those buttery pan juices. We’re talking serious flavor with minimal effort. And let’s be real—on a busy weeknight, that’s the dream, right?

If you enjoy this flavor profile, you might also love our Mediterranean salmon recipe—it’s light, vibrant, and packed with bold ingredients. And if you’re new to cooking fish, don’t miss our guide on how to season salmon for tips that make every bite taste like perfection.

Lemon Butter Salmon with Crispy Potatoes: Essential Ingredients

To make this irresistible lemon butter salmon with crispy potatoes, you’ll need simple, wholesome ingredients that come together to create something magical. Think pantry staples paired with a few fresh, high-quality items that make all the difference in taste and texture.

Salmon Fillets

• What to look for: Choose skin-on, center-cut salmon fillets, about 6 ounces each. The skin helps protect the fish during searing and adds an extra crispy texture.
• Wild vs. farmed: Wild salmon has a deeper, more robust flavor and firmer texture, while farmed salmon tends to be milder and fattier. Either works—go with what fits your taste and budget.
• Fresh or frozen: Both are fine, but if you’re using frozen, thaw it completely and pat dry to avoid extra moisture that messes with crisping.

Baby Potatoes (or Small Yukon Golds)

• Texture is key: Small potatoes hold up well to roasting and give you that addictive crispy-on-the-outside, fluffy-on-the-inside result.
• Cut evenly: Halve or quarter the potatoes depending on their size. Uniform pieces ensure even cooking and crispiness.

Fresh Lemon

• Flavor bomb: Lemon juice and zest add bright, tangy freshness that balances the richness of the butter and salmon.
• Zest first: Always zest before juicing—it’s way easier and gives the dish that extra citrus punch.

Unsalted Butter

• Why unsalted: It lets you control the saltiness of your dish. Plus, it browns better without burning.
• Flavor tip: Melted butter acts as a base for the garlic and lemon, turning into a silky, luxurious sauce that coats every bite.

Fresh Garlic

• Bold, aromatic: Garlic infuses the butter and salmon with deep, savory flavor.
• Minced or sliced: Minced garlic mixes smoothly into the sauce, but thinly sliced garlic adds little golden bites if you want texture.

Seasonings

• Kosher salt & black pepper: Essential for bringing out every flavor.
• Optional extras: Smoked paprika, chili flakes, or dried herbs like thyme or oregano add an extra layer of flavor.

Fresh Herbs (Optional but Recommended)

• Parsley or dill: Chopped herbs add color and a fresh finish.
• Don’t skip the garnish: A sprinkle of herbs at the end makes the dish look (and taste) restaurant-level.

Olive Oil

• For crisping potatoes: A generous drizzle ensures golden, crunchy edges. Go for extra virgin if you can.

How to Make Lemon Butter Salmon with Crispy Potatoes: Step-by-Step Guide

This recipe is all about smart timing and layering flavor. You’ll roast the potatoes first (since they take a bit longer), then cook the salmon while the potatoes finish crisping. That way, everything hits the table hot, golden, and absolutely perfect.

Need inspiration for plating or presentation? See how it’s done in our original Lemon Butter Salmon with Crispy Potatoes and Broccoli post.

Step 1: Prep the Potatoes for Roasting

Ingredients for this step:

• 1 lb baby potatoes, halved or quartered
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• Optional: ½ tsp smoked paprika or garlic powder

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
2. In a large mixing bowl, toss the cut potatoes with olive oil, salt, pepper, and any optional spices.
3. Spread them in a single layer on the prepared sheet, cut side down. This helps them get super crispy.
4. Roast for 25–30 minutes, flipping once halfway through. You’re aiming for golden brown and fork-tender centers with crispy edges.

Pro Tips:

• Don’t overcrowd the pan—crowding causes steaming, not crisping.
• Use a metal baking sheet for better browning than glass or ceramic.
• Toss the potatoes right after cutting so they don’t dry out.

Step 2: Make the Lemon Butter Sauce

Ingredients for this step:

• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon (about 1–2 tbsp)

Instructions:

1. In a small saucepan or skillet, melt the butter over medium heat.
2. Add the minced garlic and sauté for about 1 minute, until fragrant—don’t let it brown!
3. Stir in the lemon zest and juice. Let it simmer for another minute.
4. Remove from heat and set aside. You can rewarm it slightly before drizzling later.

Pro Tips:

• Taste your sauce—if it’s too tart, add a pinch of sugar.
• Want a deeper flavor? Let the butter brown slightly before adding garlic (careful not to burn!).

Step 3: Sear and Bake the Salmon

Ingredients for this step:

• 4 salmon fillets (about 6 oz each), skin-on
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Pat the salmon dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in an oven-safe skillet over medium-high heat.
3. Place the salmon skin-side down and press lightly to prevent curling.
4. Sear for 3–4 minutes until the skin is crispy and releases easily from the pan.
5. Flip the salmon, brush with lemon butter sauce, and transfer to the oven.
6. Bake for 5–7 minutes at 425°F, or until salmon flakes easily with a fork.

Pro Tips:

• Start with room-temp salmon to prevent sticking.
• Use a fish spatula to flip without breaking the fillets.
• Internal temp should be 125°F (52°C) for medium—juicy and just-cooked.

Step 4: Assemble and Finish

1. Plate the crispy potatoes first, followed by the salmon.
2. Spoon more lemon butter sauce over everything.
3. Garnish with fresh parsley or dill and an extra squeeze of lemon if you like it bright.

Helpful Tips and Pro-Level Insights

• Crispy salmon skin is gold: To get it perfect, make sure your pan is hot and the skin is dry before searing. Press gently with a spatula to keep it flat.
• Potato crisping hack: Parboil the potatoes for 5 minutes before roasting for even more crunch.
• Balance the butter: If your sauce feels too rich, add a splash of white wine or a pinch of chili flakes to cut through it.
• Don’t overcrowd the salmon in the pan: Give each fillet space so they sear, not steam.
• Zest like a pro: Use a microplane and only get the bright yellow part—avoid the bitter white pith underneath.

Substitutions and Variations for Lemon Butter Salmon with Crispy Potatoes

Whether you’re working with what’s in your fridge or trying to suit dietary preferences, this dish is super flexible. Here’s how you can tweak it without losing flavor:

Salmon Swaps

• Trout: A mild, buttery alternative that cooks similarly.
• Cod or halibut: Firmer white fish also pair beautifully with lemon butter.
• Tofu (for a vegetarian twist): Use extra-firm tofu, press it well, and pan-sear before adding the sauce.

Potato Variations

• Sweet potatoes: Slice into wedges or cubes—these roast beautifully and add a touch of sweetness.
• Cauliflower florets: A low-carb alternative that still gets crispy.
• Frozen potato wedges: In a pinch, these work! Just adjust cook time based on package instructions.

Flavor Add-Ins

• Capers: Toss a spoonful into the butter sauce for a briny kick.
• Cherry tomatoes: Roast alongside the potatoes for a pop of juicy sweetness.
• Spinach or kale: Sauté quickly in the same pan you used for salmon for an easy veggie side.

Herb Options

• Don’t have parsley or dill? Try fresh basil, chives, or even tarragon for a different flavor twist.

Dairy-Free Option

• Swap butter with vegan butter or olive oil—you’ll still get richness with a slightly different flavor profile

Frequently Asked Questions (FAQ)

Storage and Preservation Tips

Got leftovers? No worries—this dish stores well and reheats surprisingly nicely with just a few smart tricks.

How to Store Leftovers

• Refrigerator: Store the salmon and potatoes in separate airtight containers to preserve texture. They’ll keep well for up to 3 days.
• Do not freeze the salmon once cooked—while technically safe, it often loses its delicate texture. The butter sauce may also separate after freezing.

How to Reheat Without Losing Quality

• Oven (Best Method): Preheat to 350°F (175°C). Place salmon and potatoes on a baking sheet and cover loosely with foil. Heat for 10–12 minutes or until warmed through.
• Air Fryer: Great for reviving crispy potatoes! 3–5 minutes at 375°F works like a charm.
• Stovetop: Gently reheat salmon in a covered skillet over low heat with a splash of water or broth to keep it moist. Potatoes can be crisped up in a dry non-stick pan.
• Microwave (if you must): Use short bursts at medium power. Add a little lemon juice or water to keep the salmon from drying out.

✅ Pro Tips:

• Always reheat gently—high heat will dry out the salmon.
• Refresh with a squeeze of lemon or a spoon of warm butter sauce to bring back the flavors.

Conclusion

This Lemon Butter Salmon with Crispy Potatoes is a feel-good, no-fuss meal that’s perfect for weeknights or casual entertaining. With its buttery sauce, crispy textures, and vibrant lemony finish, it’s bound to become a new favorite in your rotation.

If you’re enjoying this recipe and want more like it, follow along on our Pinterest page where we share new recipe ideas, cooking tips, and inspiration weekly.

Lemon Butter Salmon with Crispy Potatoes

A comforting yet elegant dish featuring flaky salmon drizzled with a zesty lemon butter sauce, paired with golden, crispy potatoes. Perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course dinner

Cuisine Mediterranean

Servings 4 people

Calories 520 kcal

Ingredients

  

For the Potatoes:

• 1 lb baby potatoes halved or quartered
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp smoked paprika optional

For the Lemon Butter Sauce:

• 4 tbsp unsalted butter
• 2 garlic cloves minced
• Zest of 1 lemon
• Juice of ½ lemon about 1–2 tbsp

For the Salmon:

• 4 salmon fillets about 6 oz each, skin-on
• 1 tbsp olive oil
• Salt and pepper to taste

Optional Garnish:

• Fresh parsley or dill chopped
• Additional lemon wedges

Instructions

 

Prepare the Potatoes:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large bowl, toss the halved or quartered baby potatoes with olive oil, kosher salt, black pepper, and smoked paprika if using.
• Spread the potatoes in a single layer on the prepared baking sheet, cut side down.
• Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the outside, tender on the inside.

Make the Lemon Butter Sauce:

• In a small saucepan over medium heat, melt the unsalted butter.
• Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown the garlic.
• Stir in the lemon zest and lemon juice. Let it simmer for another minute.
• Remove from heat and set aside. Rewarm slightly before serving if needed.

Sear and Bake the Salmon:

• Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Place the salmon fillets skin-side down in the skillet. Press gently to prevent curling.
• Sear for 3–4 minutes until the skin is crispy and releases easily from the pan.
• Flip the salmon, brush with the prepared lemon butter sauce, and transfer the skillet to the oven.
• Bake for 5–7 minutes at 425°F (220°C), or until the salmon flakes easily with a fork.

Assemble and Serve:

• Plate the crispy roasted potatoes and top with the seared salmon fillets.
• Spoon additional lemon butter sauce over the salmon and potatoes.
• Garnish with chopped fresh parsley or dill and serve with extra lemon wedges if desired.

Notes

• Salmon Selection: Choose skin-on, center-cut salmon fillets for the best texture and flavor. Wild salmon offers a deeper flavor, while farmed salmon is milder and fattier.
• Potato Tips: For extra crispiness, ensure the potatoes are cut uniformly and not overcrowded on the baking sheet.
• Sauce Variations: For a deeper flavor, allow the butter to brown slightly before adding the garlic. Be cautious to prevent burning.
• Make Ahead: The lemon butter sauce can be prepared in advance and reheated gently before serving.

Nutrition

Per serving (based on 4 servings):
Calories: 520
Protein: 35g
Carbohydrates: 20g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 450mg
Fiber: 2g
Sugar: 1g

Keyword Lemon Butter Salmon with Crispy Potatoes